Baked Salmon With Colbert Sauce For Sauce Recipe

Ingredients for Baked Salmon With Colbert Sauce For Sauce

• 1 slice salmon, 1½ lbs. in weight
• 4 tablespoons melted vegetable shortening
• 1 tablespoon chopped parsley
• 1 tablespoon tarragon vinegar
• 1 chopped shallot, gherkin and anchovy
• Salt, pepper, and red pepper to taste
• 4 tablespoons vegetable shortening
• 2 tablespoons flour
• 1 teaspoon lemon juice
• 3 anchovies
• 1 tablespoon chopped parsley
• Pepper to taste
• 2 cups fish stock, or milk and water

Instructions

1. For fish.
2. Mix vegetable shortening with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it "marinade," as it is called, for one hour.
3. At the end of that time lift it out; do not shake off any ingredients that are sticking to it.
4. Now lay it in a well vegetable shorteninged fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes.
5. For sauce.
6. Melt vegetable shortening in small saucepan, stir in flour, add fish stock and stir until it boils and thickens.
7. Rub anchovies through fine sieve, and add with seasonings.
8. Serve in hot tureen with fish.

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